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2 tsp. brown sugar
3/4 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1/2 tsp. tsp. paprika
3 - 4 lbs. chuck roast or brisket
1 cup tomato sauce
1 (11-oz.) Can Green Pickled Jalapeño Nacho Slices; undrained, with any stems picked out
2 tsp. beef bouillon (salted)
1 tbsp. brown sugar
3 - 3 1/2 lbs. chuck roast or brisket
chopped scallion for garnishing, optional
For the Instant Polenta:
2 cups Pastene Instant Polenta *
8 cups water
1/2 salt, plus more to taste
3 tbsp. butter, cut into large chunks
Combine 2 tsp. brown sugar, salt, black pepper, onion powder, garlic powder, and paprika. Rub onto chuck roast.
Add tomato sauce, undrained jalapeño, brown sugar, and beef bouillon to the bottom of the slow cooker. Blend well. Add chuck roast. Cover and cook on low for 8 to 10 hours. Check at the 8 hour mark, if not fork tender, continue to cook, checking about every 40 minutes until tender.
Remove beef from slow cooker. Shred using two forks. Skim the fat off the top of the meat juices in slow cooker. Add the shredded beef back into pot as you cook the polenta.
For the polenta: Bring water to a boil. Add salt. Gradually whisk in 2 cups of polenta. Reduced heat to a simmer and whisk for 3-4 minutes. If polenta spits too much, remove from heat and continue stirring for a few seconds before returning to heat. When done, polenta should be smooth, spoonable, and creamy. Extra water or milk can be added if mixture is too thick. Add butter at the end blend well. Adjust salt to taste. Yields about 8 cups cooked polenta.
To serve: Top the polenta with shredded beef and its juices. Garnish with chopped scallion, optional. Serve immediately as polenta thickens as it sits. Makes 6 servings.
* Note:
I am not compensated by Pastene in any way. It just happens to the brand that is available in my store and is very good.
Cooking time may differ from brand to brand. If using a different brand of polenta, prepare yours according to your brand's package directions.
Water, chicken broth, milk, or a combination thereof could be used in cooking the polenta. Chicken broth will provide more flavor while milk makes it creamier.
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